You know those nights when you’re craving something delicious but don’t want to fuss with a mountain of dishes? That’s exactly why I fell in love with this Pesto Chicken & Vegetable Skillet with Burrata—it’s my go-to when time (and energy) is tight. One pan, juicy chicken, vibrant veggies, and that dreamy burrata melting over the top? Yes, please! It’s the kind of meal that feels fancy but comes together in under 30 minutes. And let’s be real, anything with burrata is basically a hug on a plate. Trust me, once you try it, this skillet will become a regular in your rotation too.

Why You’ll Love This Pesto Chicken & Vegetable Skillet with Burrata

This dish is a total game-changer for busy weeknights—here’s why:

• Lightning fast: From fridge to table in under 30 minutes (yes, really!).
• Flavor bomb: The pesto makes everything taste like you slaved for hours.
• One-pan wonder: More time eating, less time scrubbing pans.
• Burrata magic: That creamy center oozing over the chicken? Pure bliss.
• Flexible: Swap veggies based on what’s in your fridge—no stress.

It’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort. Win-win!

Ingredients for Pesto Chicken & Vegetable Skillet with Burrata

Here’s what you’ll need to make this flavor-packed skillet—trust me, every ingredient plays a starring role:

• 2 boneless, skinless chicken breasts (about 1 lb total) – I like to pound them slightly so they cook evenly
• 1 tbsp olive oil – for that perfect golden sear
• 1 cup cherry tomatoes, halved – they burst into little pockets of sweetness
• 1 zucchini, sliced into half-moons – about 1/4-inch thick so they stay crisp-tender
• 1 yellow bell pepper, diced – for color and crunch
• 1/4 cup pesto – homemade or store-bought, no judgment here!
• 4 oz burrata cheese – drained and at room temp (this is KEY for that perfect melt)
• Salt and pepper – to taste, but don’t be shy with the seasoning

See? Simple ingredients, but when they come together? Magic.

How to Make Pesto Chicken & Vegetable Skillet with Burrata

Okay, let’s get cooking! This dish comes together so quickly, you’ll want to prep everything before turning on the stove. I learned that the hard way when my zucchini turned to mush while I fumbled with the burrata wrapper. Oops!

Step 1: Cook the Chicken

First, heat your trusty skillet over medium-high heat with that tablespoon of olive oil—wait until it shimmers slightly. While it warms up, pat your chicken dry (this gives you that gorgeous golden crust) and season both sides generously with salt and pepper. When the pan’s hot, lay the chicken in gently—you should hear a happy sizzle! Cook for 6-7 minutes per side until you’ve got that perfect caramel color and the internal temp hits 165°F. Transfer to a plate and let it rest (this keeps it juicy—don’t skip this!).

Step 2: Sauté the Vegetables

Same pan, no need to wash—hello, flavor! Toss in your zucchini, bell pepper, and tomatoes. The key here is to keep them moving for about 5 minutes until they’re just tender but still have some crunch. Then, stir in that glorious pesto—it’ll coat every nook and cranny. Return the chicken to the pan, nestling it right into the veggie mix so it soaks up all those flavors.

Step 3: Add Burrata and Serve

Here comes the showstopper! Tear your room-temp burrata into chunks and scatter them over the top. Immediately cover the skillet with a lid (or foil if you’re improvising) and take it off the heat. Wait just 1-2 minutes—the residual warmth will soften the cheese into creamy perfection without turning it into a puddle. Serve straight from the pan while everyone gathers around impatiently!

Tips for the Best Pesto Chicken & Vegetable Skillet with Burrata

Want to take this skillet from good to “OMG” status? Here are my hard-earned tricks:

• Room-temp burrata is non-negotiable – Cold cheese won’t melt properly. Let it sit out while you prep everything else.
• Uniform veggie cuts – Keep zucchini and peppers the same thickness so they cook evenly (no mushy bits!).
• Homemade pesto alert – If you’ve got basil to use up, blend your own! The flavor difference is insane.
• Don’t overcrowd the pan – Cook chicken in batches if needed. Steam is the enemy of that perfect sear.

Little details make all the difference—trust me!

Ingredient Substitutions

Ran out of something? No panic—this recipe’s flexible! Swap burrata with fresh mozzarella (still dreamy, just less oozy). No zucchini? Spinach wilts in beautifully at the end. Cherry tomatoes can become sundried for extra punch, and jarred roasted peppers work if fresh ones aren’t handy. Even chicken thighs sub in nicely for breasts—just adjust cook time. Cooking should be fun, not stressful!

Serving Suggestions for Pesto Chicken & Vegetable Skillet

This dish is a complete meal on its own, but I love serving it with crusty bread to mop up all that pesto-y goodness. For a heartier option, try it over quinoa or couscous—they soak up the flavors beautifully. A simple arugula salad with lemon vinaigrette makes a fresh side if you’re feeling fancy. Honestly though? Just grab a fork and dive right in!

Storage and Reheating

Leftovers? Lucky you! Store any extra pesto chicken and veggies in an airtight container—they’ll keep for 2 days in the fridge. When reheating, go low and slow: microwave at 50% power or warm gently in a covered skillet over low heat. The burrata won’t be quite as oozy, but it’ll still taste amazing. Pro tip: If you know you’ll have leftovers, set aside some burrata to add fresh when reheating!

Nutritional Information

Just a heads up—nutrition can vary based on your exact ingredients and brands. But per serving, you’re looking at roughly: 480 calories, 28g fat (9g saturated), and a whopping 42g protein. Not bad for something that tastes this indulgent, right? The burrata does most of the heavy lifting fat-wise, while the chicken keeps it protein-packed. Balance!

FAQs About Pesto Chicken & Vegetable Skillet with Burrata

Q1. Can I use frozen vegetables instead of fresh?
You absolutely can—just pat them dry thoroughly first! Frozen veggies release extra water, so I recommend sautéing them separately until most of the moisture evaporates before adding to the skillet. They won’t have quite the same crispness, but they’ll still taste great in a pinch.

Q2. How do I keep the pesto from burning?
The trick is to add it at the very end with the veggies, right before returning the chicken to the pan. The residual moisture from the vegetables helps prevent burning. If your pesto ever sticks, just splash in a tablespoon of water or chicken broth to loosen things up.

Q3. Can I make this ahead of time?
You can prep components ahead—cook the chicken and chop veggies in advance. But wait to assemble until serving time for that perfect burrata moment. The cheese really shines when added fresh!

Q4. What if my burrata breaks when I try to add it?
No worries—it’ll still taste amazing! I like to gently tear it with my fingers instead of cutting for more control. If it does break, just drizzle that creamy goodness right over the top. It’s all going to the same happy place anyway!

30-Minute Pesto Chicken & Vegetable Skillet with Burrata

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 2 servings 1x
• Diet: Low Lactose

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Description

A quick and flavorful one-pan meal featuring tender chicken, fresh vegetables, and creamy burrata cheese.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 1/4 cup pesto
• 4 oz burrata cheese
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper, then cook for 6-7 minutes per side until golden.
3. Remove chicken and set aside.
4. Add vegetables to the skillet and cook for 5 minutes until tender.
5. Stir in pesto and return chicken to the pan.
6. Top with burrata and cover for 1-2 minutes until cheese softens.
7. Serve immediately.

Notes

• Use store-bought or homemade pesto.
• Substitute mozzarella if burrata is unavailable.
• Add red pepper flakes for extra heat.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/2 recipe
• Calories: 480
• Sugar: 6g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 125mg

Keywords: pesto chicken, burrata, skillet meal, one-pan dinner